Kahlaoui, M.; Bertolino, M.; Barbosa-Pereira, L.; Ben Haj Kbaier, H.; Bouzouita, N.; Zeppa, G.
Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties. Foods 2022, 11, 777.
https://doi.org/10.3390/foods11060777
AMA Style
Kahlaoui M, Bertolino M, Barbosa-Pereira L, Ben Haj Kbaier H, Bouzouita N, Zeppa G.
Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties. Foods. 2022; 11(6):777.
https://doi.org/10.3390/foods11060777
Chicago/Turabian Style
Kahlaoui, Maher, Marta Bertolino, Letricia Barbosa-Pereira, Hayet Ben Haj Kbaier, Nabiha Bouzouita, and Giuseppe Zeppa.
2022. "Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties" Foods 11, no. 6: 777.
https://doi.org/10.3390/foods11060777
APA Style
Kahlaoui, M., Bertolino, M., Barbosa-Pereira, L., Ben Haj Kbaier, H., Bouzouita, N., & Zeppa, G.
(2022). Almond Hull as a Functional Ingredient of Bread: Effects on Physico-Chemical, Nutritional, and Consumer Acceptability Properties. Foods, 11(6), 777.
https://doi.org/10.3390/foods11060777